Olive-Stuffed Goat Cheese Bites

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At a Glance:

Prep Time:
20 minutes
Cook Time:
30 minutes

A spin on the every popular goat cheese balls, here we've encased a Lindsay┬« Almond Stuffed Spanish Olive in a rich, tangy goat and cream cheese mixture and rolled it in crunchy chopped toasted almonds for what is sure to be everyone’s favorite appetizer. Make lots because they will disappear fast. The olive balls will keep refrigerated, in an airtight container, for up to 1 day.


1 (4.5 oz.) jar Lindsay® Almond Stuffed Spanish Olives, drained
6 oz. goat cheese
4 oz. cream cheese, softened
1/2 cup slivered almonds, toasted, finely chopped


Place olives in a colander; rinse under cold water. Pat dry with paper towels.

In a medium bowl, combine goat cheese and cream cheese. Form a rounded teaspoon of the cheese mixture into a small ball, and transfer to a parchment-lined baking sheet; repeat with remaining cheese mixture, making 22 balls. Chill for 30 minutes or until firm.

In each ball, make a small indent with your finger. Place an almond stuffed olive into the indent and mold the cheese around the olive. Roll back into a ball shape with the olive completely encased in the cheese. Place almonds in a small bowl; roll each ball in almonds to coat lightly. Serve immediately or chill until ready to serve. Serve cold. Makes 22

Kitchen Tips:

Note: For a milder more kid friendly variation, feel free to omit the goat cheese and use all cream cheese.

Nutrients Per Serving:

Nutrition information per olive bite: Calories: 67
Calories from fat: 53
Total fat: 6g
Monounsaturated fat: 2g
Cholesterol: 12mg
Sodium: 175mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Protein: 3g

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